Pasteurization
is the sterilization of liquids such as milk, orange juice,
wine, and beer, as well as cheese, to destroy disease-causing and
other undesirable bacteria/organisms. The process is named for
the French scientist Louis Pasteur, who discovered in the 1860s
that undesired fermentation could be prevented in wine and beer
by heating it to 135°F (57°C) for a few minutes. Milk is
pasteurized by heating it to about 145°F
(63°C) for 30 min or by the "flash method" of heating
to 160°F (71°C) for 15 sec, followed by rapid cooling to
below 50°F (10°C), at which temperature it is stored.
In milk, after pasteurization, the harmless lactic acid bacteria
survives, but if the milk is not kept
cold, they multiply rapidly and cause it to turn sour. (1)

Heat alters milks
amino acids lysine and tyrosine, making the whole complex of proteins
less available; it promotes rancidity of unsaturated fatty acids
and destruction of vitamins. Vitamin C loss in pasteurization
usually
exceeds 50%; loss of other water-soluble vitamins can run as high
as 80%; the Wulzen or anti-stiffness factor is totally destroyed.
Pasteurization alters milks mineral components such as calcium,
chlorine, magnesium, phosphorus, potassium, sodium and sulfur as
well
as many trace minerals, making them less available. There is some
evidence that pasteurization alters lactose, making it more readily
absorbable. This, and the fact that pasteurized milk puts an unnecessary
strain on the pancreas to produce digestive enzymes, may explain
why
milk consumption in societies that drink pasteurized milk has been
linked with diabetes. (3)

Pasteurization
destroys all the enzymes in milk -- in fact, the test for successful
pasteurization is absence of enzymes. These enzymes help the body
assimilate all bodybuilding factors, including calcium. That is
why
those who drink pasteurized milk may suffer, nevertheless, from osteoporosis.
Lipase in raw milk helps the body digest and utilize butterfat. (3)

Butterfat has
a cortisone-like factor which is heat sensitive (destroyed by
heat)
that prevents stiffness in the joints. Raw Milk contains beneficial
bacteria as well as lactic acids that allow these beneficial bacteria
to implant in the intestines. Once heated, milk becomes rotten, with
precipitated minerals that cant be absorbed (hence osteoporosis),
with sugars that cant be digested (hence allergies), and
with fats that are toxic. (4)

Raw milk has
been used as a therapy in folk medicine. It has been used in the
pre-insulin
days to treat diabetes, as well as eczema, intestinal worms, allergies,
and arthritis, all for reasons which can be understood when we
realize
just what is in milk -- such as the cortisone - like factor for allergies
and eczema.(4)

I believe the
American public these days are way to obsessed with "antibacterial".
It's gotten to the point of being dangerous because some bacteria
is good and necessary. People are turning themselves into "bubble
boys" never being exposed to anything, hence, when they are exposed
to a bad bacteria, they get very sick. People who are exposed the
good and bad all the time in there lives build a resistance, and when
exposed to a bad bacteria, their bodies have developed the antibodies
to fight it off.

I'm not saying
raw milk has bad bacteria, actually it's the opposite. The milk has
good bacteria which can fight off any dangerous or bad bacteria present
in the milk or that may fall into the milk. If you pasteurize the
milk, thus killing the good bacteria, then any bad bacteria that
may manage to get into the milk will multiply and grow quickly, because
pasteurized milk is the prefect medium for bacteria to grow and there
is no longer any good bacteria present to fight the bad bacteria
off. This is why milk from the store goes bad, turns lumpy and horrible,
where raw milk (if it's around long enough) just naturally turns
pleasantly sours and becomes like buttermilk.

I use nothing
but raw milk. I figure, why bother going to all the trouble of raising
my own goats for milk and then ruining it by killing off all the good
live things it contains and destroying the nutrients? If your goats
are healthy and you follow sanitary procedure, there is nothing better
for you than raw milk. If
using raw milk, it must be handled correctly, everything must be sanitary
and the animals that the milk comes from should all be healthy and
happy.

What
is Homogenization?

Homogenization
is a mechanical process that breaks down butterfat globules so
they
do not rise to the top. Mechanically homogenized milk has been linked
to heart disease. (2)

Goat milk, like
cows milk and human milk, contain lactose, but many people (but not
all) with lactose intolerance and cow milk allergies can drink goats
milk. Why? It is because of goat milks superior digestibility. Goat
milk is more completely and easily absorbed than cows milk leaving
less residue behind in the colon where it can literally ferment and
cause problems. The digestibility of goat milk can be attributed to
it's casin curd, which is both softer and smaller, thus easy to digest.
Another big difference between cow and goat milk is found that the
average goat milk fat globule is about 1 1/2 to two microns compared
to cow at 2 1/2 to 3 1/2 microns another factor in ease of digestion.
Goat milk contains more essential fatty acids (linoleic & archidoic
acids) and higher proportion of short chain and medium chainfatty
acids than cows milk. The fat can be more readily digested and absorbed
because lipases attack ester linkages of these fatty acids more readily
than those of longer chains (cow) And unlike cows milk, goat milk
does not contain agglutinin; as a result the fat globules in goat
milk do not cluster, again allowing the ease of digestion and absorption.
(6)

What
about fat content?

Not all fat is
bad; there are "good fats" and "bad fats". You
need some fat in your diet, but you need to keep in mind that too
much of anything (including a good thing) can be bad for you.

Butterfat contains
vitamins A and D needed for the assimilation of calcium and protein
in the water fraction of the milk. Without them, protein and calcium
are more difficult to utilize and possibly toxic. Butterfat is
rich
in short and medium chain fatty acids which protect against disease
and stimulate the immune system. It contains glycospingolipids
which
prevent intestinal distress, and conjugated linoleic acid which has
strong anticancer properties.(2)

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